Recipe - Linguine And Clam Sauce

24 Fresh topneck clams or
2 small cans chopped clams
One fourth cup Olive oil
4 ounce Bottle of clam juice
One fourth cup Parsley
6 Garlic cloves
One fourth cup Grated cheese
1 pound Linguine

To prepare fresh clams: Rinse in cold water, place in plastic bag and put
in freezer for 2 hours. remove clams from shells, reserving clam juice.
Coarsely chop clam meat.

Saute garlic in olive oil until golden in color. Add juice from clams and
bottled clam juice. Boil gently for 2 minutes. Add clams and simmer 24
minutes until clams are tender. Add parsley, pour clam sauce over linguine.

Posted to MMRecipes Digest by Paula demoness@bellatlantic.net on Sep
01, 1998